Steps to Make Speedy Crunchy Fried Noodles with Ankake Sauce
Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Any-night-of-the-week Crunchy Fried Noodles with Ankake Sauce. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crunchy Fried Noodles with Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy Fried Noodles with Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crunchy Fried Noodles with Ankake Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Crunchy Fried Noodles with Ankake Sauce using 18 ingredients and 9 steps. Here is how you cook that.
My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.)
If you're going to use shrimp or squid, it's better to replace the oyster sauce for XO sauce. Depending on how many ingredients you add in, it may lack flavor, so add soy sauce (or salt) to adjust. Recipe by Sabumochi
Ingredients and spices that need to be Get to make Crunchy Fried Noodles with Ankake Sauce:
- 2 portions Chinese noodles (steamed)
- 200 grams Coarsely chopped pork scraps
- 1 medium Onion
- 2 Green peppers
- 1/2 large Red peppers (or carrots)
- 100 grams Canned bamboo shoots (in water)
- 3 grams Wood ear mushrooms
- 10 Quail egg (the canned variety can also be used)
- 1 head Bok choy
- 1 as necessary Sesame seed oil
- 500 ml ◎ Hot water
- 1 tbsp ◎ Chinese soup stock
- 2 tbsp each ◎ Sugar, sake
- 2 tbsp ◎ Oyster sauce
- 1 1/2 tbsp ◎ Soy sauce
- 1/2 tsp ◎ Salt
- 1 pinch Black pepper
- 1 as necessary Katakuriko dissolved in water
Steps to make Crunchy Fried Noodles with Ankake Sauce
- Thinly slice onions, roughly cut peppers, and cut bamboo shoots into bite-sized pieces. Soak wood ear mushrooms in water and drain. Boil quail eggs until cooked and remove shell.
- Wash the bok choy well, separate the stem from the leaves, and chop. Cut pork into bite-sized pieces if the cuts are big. Mix the ◎ condiments together.
- In a pot, heat the sesame oil, and add the pork, onions, and bok choy stems.
- Once the meat is cooked, add wood ear mushrooms, bamboo, peppers, and bok choy leaves.
- Once everything is cooked, add ◎. Turn on heat to the highest setting for 3-5 minutes, add quail eggs, and continue cooking for another 2-3 minutes.
- When Step 5 is still cooking, heat a frying pan and cook the noodles. Flip the noodles occasionally for crispiness. Once done, remove from the heat and plate.
- During Step 5 add dissolved katakuriko to thicken the sauce. You can adjust the ratio to your liking, but I use a 2:2 tablespoon ratio.
- On the plated noodles, add the vegetable / meat mixture from Step 5 and sprinkle black pepper on top.
- For this recipe, I used Lee Kum Kee's oyster sauce, and chicken soup stock granules.
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